Oh, My!
This is the last day of our trip, so Lisa took us on another tour.
The weather was beautiful and the scenery was spectacular.
We are on our way even farther North.
Park Rapids
It is near Itasca State Park, the source of the Mississippi River, as well as the beginning of the Heartland State Trail.
The city was founded in 1890 near the Fish Hook River rapids.
(from Wikipedia)
There are many specialty stores for tourists to browse,
and buy.
We stopped in the town of Lake George.
Most of the places here were closed, but we did find this one open.
I made this rhubarb cake after we arrived home.
It was taken from the cookbook I purchased in Pine River.
I am going to work my way through this cookbook.
I am planting a patch of rhubarb this fall, I was so inspired!
Ingredients:
- 5 cups rhubarb, cut up
- 1 box red jello
- 1 cup sugar
- 3 cups marshmallows, I had large marshmallows, so cut them up or use mini
Mix up a yellow or white cake mix according to package directions.
Spread over rhubarb mixture in greased 13 x 9 in. pan.
Bake 1 hour at 350 degrees.
We stopped here on our way home.
The pastries were exceptional,
and very substantial!
We did purchase some for the long way home.
It was the perfect end of a lovely trip.
Thanks you, Tim & Lisa!
Here is the recipe for the
Classic Rhubarb Pie.
Though used as a fruit, rhubarb is really a vegetable.
It originated over 2,000 years ago.
It was originally cultivated for its medicinal qualities,
and was not until the 18th century that rhubarb
was grown for culinary purposes in Britain and America.
(from The Rhubarb Cookbook)
Rhubarb is rich in vitamin C and dietary fiber.
Pie bird
A pie bird, pie vent, pie whistle, pie funnel, or pie chimney is a hollow ceramic device,
originating in Europe, shaped like a funnel, chimney,
or upstretched bird with open beak used for supporting or venting a pie.
Pie bird - Wikipedia, the free encyclopedia
https://en.wikipedia.org/wiki/Pie_bird
This has to be one of the best
Rhubarb Pies
I have eaten.
The recipe is surprisingly easy with a great combination of flavors
of the orange and rhubarb.
Who would have guessed?
Try it.
You'll like it!
It was the perfect end of a lovely trip.
Thanks you, Tim & Lisa!
Classic Rhubarb Pie.
- 5 cups chopped rhubarb
- 1- 1/4 cups sugar
- 1/4 cup minute tapioca
- 1/4 tsp. orange flavoring or 3 Tbsp. orange juice concentrate
Mix ingredients and let stand for 15 minutes.
Arrange pie crust in bottom of pie pan. Add rhubarb filling. Add top pie crust.
Cut vents in top for steam to escape.
I used a ceramic pie bird.
Crimp edges and sprinkle with sugar.
Bake at 350 degrees for 50 minutes or until rhubarb is tender.
Basic recipe altered from The Rhubarb Cookbook I purchased in Pine River mentioned above.
It originated over 2,000 years ago.
It was originally cultivated for its medicinal qualities,
and was not until the 18th century that rhubarb
was grown for culinary purposes in Britain and America.
(from The Rhubarb Cookbook)
A pie bird, pie vent, pie whistle, pie funnel, or pie chimney is a hollow ceramic device,
originating in Europe, shaped like a funnel, chimney,
or upstretched bird with open beak used for supporting or venting a pie.
Pie bird - Wikipedia, the free encyclopedia
https://en.wikipedia.org/wiki/Pie_bird
Rhubarb Pies
I have eaten.
The recipe is surprisingly easy with a great combination of flavors
of the orange and rhubarb.
Who would have guessed?
Try it.
You'll like it!
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